April 15 2009 Vegetarian Newsletter

Greetings!!!

Red lentils are versatile! I love the creaminess and heartiness of them. They go well with many things and are one of those things that can be a welcome guest to any dinner you throw. I use them a lot when I make sauces, soups, stews, chili and a bunch of other things. You're gonna love this and all the other red lentil recipes we go over.

Bon Appetite!

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FOOD TIP:
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Try cooking your lentils bland. No seasonings, no salt, nothing more than the washed, soaked and drained lentils and water. This way you have the lentils cooked and ready to go for anything you want to do with them. Then keep them stored in the fridge or freezer for when you're ready to use them.

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UP THIS WEEK
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ARTICLES
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Here's the latest article from the Vegetarian site at BellaOnline.com.

Red Lentil Stew Recipe
I'm partial to red lentils. I have a lot of fun with them and find them to be incredibly easy to work with. There's nothing like a savory, rich and thick bowl of red lentil stew, especially on a chilly day. Here's one of the many ways you can use to prepare them.